Yeast & GFCF bread

I read a lot of requests for bread recipes on this site. Here's one I've been
using for a 1.5 years now. I had my friends from our local GFCF cooking group
taste test it and now they all use my recipe. Since our group's children also
avoid yeast, it was really hard to make a loaf bread that would rise enough
without yeast since the flours we use are so heavy. Instead I make individual
sandwich/hamburger buns, hotdog buns, rolls, or bagels with the same batter.
Please let me know if you try it and what you think.

Mix dry ingredients and wet ingredients separately except for the sparkling
water. Combine dry and wet in a heavy duty mixer. When batter is well
combined, add the sparkling water. The texture of the batter should be rather
thick. Place batter in bread rings (from the Gluten Free Pantry) or your own
made with foil. You can also form your own buns or rolls using a plastic
spatula. I also put the batter in a large ziplock bag, cut a corner opening and
squeeze out the batter to form hot dog buns or bagels. I usually use my shallow
hamburger form pan that I got from the Gluten Free Pantry. Make sure not to form
the bread too high, because it will rise quite a bit on its own. Bake for 20-25
minutes until the bread is a golden brown.

When the bread comes out of the oven, the crust is fairly hard, but once it
cools, it softens up. I often double the recipe and freeze the breads. They
keep well and are easy to defrost in the micro or at room temp. Let me know
what you think.

I can usually get about 10 rolls out of one recipe but now days I double the recipe since they freeze well and that way I only have to bake bread 2X a month. BTW, they are supposed to puff up alot and settle down when cooled.
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